Hells Kitchen - Season 24 Episode 13 Queens of the Kitchen
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00:01Previously on Hell's Kitchen Battle of the States.
00:05Hang on a second.
00:06It's time for Black Jacket.
00:09It's Black Jacket Day.
00:12With seven chefs left and only five jackets.
00:15You'll face three incredible challenges.
00:18The first of three challenges tasked the chefs
00:21with putting their state on a plate.
00:23I got to do the Lone Star State proud.
00:26Ellie's dish was in tune.
00:27It harmonizes beautifully.
00:29And earned her the first Black Jacket.
00:34Jada went with a Sunshine State staple.
00:36You can't say you're from Florida
00:38if you've never cooked Red Snapper before.
00:40The dish was flawless.
00:41Thank you so much.
00:42And absolutely delicious.
00:43And earned the second Black Jacket.
00:46In the second challenge.
00:47Is it a pizza challenge?
00:49The chefs were tasked with elevating pizzas.
00:53Too spicy?
00:53No, I like the heat.
00:54Heard chef.
00:55Lisa.
00:56From being California, we love avocado and everything.
00:58Delicious.
00:58And Sydney thought outside the box.
01:01Shrimp and goat cheese?
01:03Yeah, it could work.
01:04Sydney, congratulations.
01:06And received the next two Black Jackets.
01:12With one Black Jacket remaining.
01:14You'll all be cooking with the same seven ingredients.
01:18Henry, Anaya, and Anthony each gave it their all.
01:22OK, Anthony.
01:22All right, Michelin boy, let's go.
01:25Texas' own Henry's braised mustard greens.
01:28The way you cook greens has this lingering, greasy effect.
01:31Slid him out of the competition.
01:34It wasn't good enough.
01:35Anaya, Anthony, please step forward.
01:38In the end, Chef Ramsay chose.
01:40Anaya.
01:41Ending Anthony's dream of becoming head chef at Gordon Ramsay's Hell's
01:45Kitchen restaurant at Foxwoods Resort Casino.
01:51And making it the first time in Hell's Kitchen history.
01:54We did it, man!
01:55That all five Black Jackets are women.
01:59Well done.
01:59Come on.
02:00Thank you, Jackie.
02:01That was amazing.
02:03And now, the continuation of Hell's Kitchen.
02:06Thank you, Chef.
02:07Good job.
02:08Well done, guys.
02:09Good night.
02:10Good job.
02:11To be in this historic final five means the world.
02:16We're entirely comprised of women.
02:19That's never happened.
02:20But just for myself, I said it from day one
02:23that I wanted to be the youngest person to ever win
02:26Hell's Kitchen because I knew that I could do it.
02:28I've only got four more people to beat to make that a reality.
02:31Guys, it's just us in here.
02:33There's no boys.
02:34Oh, my God.
02:35The showers and the bathrooms are going to be so nice.
02:37We can in peace.
02:38We can in peace.
02:45Do you want to do one, Anaya?
02:46Yes.
02:46How about you and Sydney do it?
02:48You guys are more adventurous than I am.
02:49On our trip to Cape Cod, I bought some really disgusting
02:53tasting jelly beans.
02:54This one is liver and onions.
02:56OK.
02:56Here, cheers.
03:04What did it taste like, just like bloody?
03:06Very irony.
03:07I want to do another one.
03:08Oh, stink bug.
03:09Well, how bad does a stink bug taste,
03:11or does it just smell bad?
03:14Oh, .
03:17Nope.
03:18Ugh.
03:19It really is stinky.
03:21It feels like a stink bug farted in my mouth.
03:24I'm tapping out.
03:25I think I need to throw up.
03:26Ugh.
03:31Oh, God.
03:33That was so gross.
03:45Rise and shine.
03:47Good morning.
03:48Good morning.
03:49Good morning, Chef.
03:50Where are the men?
03:51We had to get rid of them, Chef.
03:52Well done.
03:53Listen up.
03:54We all know the food industry has changed dramatically
03:57in the last 10 to 15 years.
03:59And one of the biggest drivers of that change
04:01has been social media.
04:03It's a very powerful tool.
04:04Any time I usually post on social media,
04:06it usually always has to do with food.
04:07You know, I'm kind of getting back in the swing of, like,
04:09posting selfies, but it's hard when you don't have time
04:12to look pretty and you're always dressing like this.
04:14The other thing about this amazing tool is what goes
04:17on social media stays on social media.
04:20Oh, my God.
04:21Oh, my God.
04:23Did he get into one of our social media accounts?
04:25I found this.
04:27Oh, Ellen!
04:30Wow.
04:31My Shrek rave.
04:32This is love.
04:33This is life.
04:35Oh, boy.
04:36Let's see another one.
04:38Oh, my God.
04:39Oh, .
04:41Oh, .
04:42Who are you supposed to be?
04:43I was Mermaid Man for Halloween.
04:45Oh, that's embarrassing.
04:47Let's go to the next one.
04:48Oh, .
04:52Younger Sydney, put your tongue in your mouth.
04:55Next one.
04:56Oh!
04:57Hey!
04:59My cookie tastes delicious.
05:02My cookie tastes delicious?
05:03Like, girl, you so feisty.
05:06One more.
05:07Brace yourselves.
05:08Uh-oh.
05:10It's a bridge trap.
05:12Delete this.
05:13Your grandma's on here.
05:15This seems very, very typical for what Anaya would post.
05:20I feel like her social media would be very flamty.
05:25You got a good picture.
05:27I understand there's another one.
05:28Oh, no way.
05:30Oh, Michelle, I love that.
05:34One more.
05:36Oh!
05:37Taddy Daddy.
05:38Taddy Daddy.
05:39Taddy Daddy.
05:40Taddy Daddy.
05:41Taddy Daddy.
05:42Taddy Daddy.
05:43Taddy Daddy.
05:44Hell's Kitchen is the only place James is fully clothed.
05:47That's true.
05:48Oh, my God.
05:49Taddy Daddy James, like, damn.
05:54Where's your chef?
05:55No.
05:57You don't.
05:58Oh.
05:59Do the dance.
06:00Yeah.
06:04Dance.
06:05Like, OK.
06:06All right, Chef Ramsay.
06:07Like, mm, mm, mm, mm, mm, mm.
06:12I don't even know what the hell that is.
06:14For your first individual challenge,
06:16I'm going to test your ability to create an eye-popping,
06:19stunning dish that looks as good as it tastes.
06:23But I won't be the only one you'll have to impress,
06:26because I'm going to post photos of your dishes live
06:30to my 100 million followers.
06:33Ooh.
06:34And they're going to tell me what they think.
06:36You've got 40 minutes to cook something special that
06:39really stands out.
06:41And then I'll give you an extra five minutes
06:43for the finishing touches.
06:44Understood?
06:45Yes, Chef.
06:46Your 40 minutes starts now.
06:48Off you go.
06:49Go.
06:51Go, Lisa.
06:52I'm back in the back kitchen.
06:55I want the scallops.
06:56Damn it, you.
06:57You knew I was going there.
06:58I don't know if you're going to grab scallops.
06:59Tough .
07:00You snooze, you lose.
07:01So happy to see you back in this kitchen.
07:03Thank you, Chef.
07:04I'm happy to be here.
07:05What are you doing with your lobster?
07:06I'm going to blanch it.
07:07Cut it in half, lay it on its side,
07:08and glaze it with something so it, like, pops.
07:10Mm-hmm.
07:11You're coming with me.
07:13You're coming with me.
07:14I want to go for this idea of, like, fish out of water.
07:17I'm doing a roasted purple cauliflower, roasted halibut,
07:20and stuffed squash blossom, Chef.
07:22I've never worked in a Michelin star restaurant,
07:25and I didn't go to the most prestigious culinary school
07:29in America, but I'm a black jacket winner,
07:32so I'm doing something right.
07:34Ah, my spoon.
07:36Ah, that's hot.
07:38What are you working on?
07:39Pan-seared scallops.
07:40I'm going to do a potato stuffed squash blossom.
07:43Yeah, Ellie might have grabbed squash blossoms, too,
07:46but maybe my squash blossoms are better.
07:48Now it's an individual competition,
07:50so you just have to find your own way to shine.
07:53Come on.
07:55What do you got going on?
07:56I am going to do a filet with a charred beet salad,
07:59cherry gel.
08:00I'm also going to do a whipped goat cheese mousse.
08:03How are you making the gel?
08:04Cherry's a little bit of sugar and agar agar.
08:06The riskiest part of this dish is for sure
08:09going to be the cherry gel.
08:10I've never made a gel before.
08:11I love to do things that I've never done before,
08:14and I think in a challenge like this,
08:15it's good to step out of your comfort zone.
08:17We're black jackets now.
08:19There's no room for comfort here.
08:20You took my lid.
08:21Your lid's right there.
08:23Douchebag.
08:25What was your protein again?
08:26It was the black cod.
08:27I'm going to do a couscous as my base.
08:29I have my pink pineapple beurre blanc.
08:32Using a red wine reduction.
08:33It's called a beurouge.
08:34A beurouge.
08:35Yeah.
08:37Is he the only one doing beef?
08:38I think so.
08:39You're doing seafood, too?
08:40Yeah.
08:41Maybe I'm overthinking it, but I think I want to change.
08:44Pretty much everybody grabs all the seafood,
08:46and part of being in this black jacket competition
08:49is standing out, so I decided to pivot,
08:51and I want to go with a really nice ribeye.
08:53Yeah, you are always talking about how you love meat.
08:55I don't want to play it safe and be like every other bitch in here.
08:58I know.
09:00No, but seriously.
09:00You said I know.
09:03Just under two minutes left of cooking,
09:04and then five minutes to play .
09:06What do I want to do?
09:07Oh, no, .
09:08Careful, careful, careful.
09:10My chili oil bottle falls, and I'm like,
09:13better one ingredient than my whole plate.
09:17I'm not going to pull a Jaden.
09:19Oh, damn it.
09:20Oh, man.
09:21Excuse me.
09:22Sorry.
09:23Silly.
09:24Was that a nervous burp?
09:25Maybe, Chef.
09:26Those jelly beans she ate this morning.
09:27Last five minutes.
09:28Let's go.
09:29All right, start playing it.
09:30All right, Lisa, I'm going to do something.
09:31I'm on a splatter.
09:32I'm going to try not to splatter you.
09:33Oh, yeah, no, you're good.
09:33Do your splatter.
09:34Oh, .
09:35OK.
09:36Sorry.
09:37Oh, you're good.
09:38Chang?
09:39We're going to just pivot on that guy.
09:41Deep breaths.
09:42Deep breaths.
09:43No pressure.
09:44Only a couple hundred million people looking at you for me.
09:45Thank you, Daddy Daddy.
09:46No, she's going to be a daddy.
09:48I just can't even the audacity to say that to that man.
09:56Our superior, mind-blowing.
09:58Last minute.
09:59Let's go.
09:59Oh, .
10:01Stop it.
10:02The way my hands are shaking right now.
10:04Remember, presentation is key.
10:06Five, four, three, two, one, and well done.
10:12All right, let's go.
10:13Tag my mom.
10:14Come on.
10:26Beautiful.
10:27Get those angles, Chef.
10:28As we're here, come on.
10:29Come on, Daddy Daddy.
10:30Let's go.
10:31Let's go.
10:32Right.
10:34Give me two minutes.
10:35I'm going to go up to my office and post these across the platforms.
10:38James, we'll be back in a moment.
10:40I like this steak dish.
10:41Yeah.
10:42Are they going to taste it?
10:43Mm-hmm.
10:44Of course they're going to taste it.
10:45.
10:47What?
10:47You didn't taste it?
10:48Oh, .
10:50Are you just throwing components on your plate?
10:53You didn't taste any of it?
10:55Oh, God.
10:59Great.
10:59I hope it's not terrible.
11:09Joining us today to judge your dishes on both taste and presentation
11:13is a very special guest judge.
11:15He's an incredible chef and restaurateur
11:17with seven amazing Boston area restaurants.
11:21Please welcome Ken Oranger.
11:22Wow.
11:23Chef Ken Oranger is so cool.
11:30An absolute pleasure.
11:31He is a James Beard award-winning chef.
11:34It is an honor to cook for him today.
11:36In your mind, what does help make a dish stand out visually?
11:40You have to take risks.
11:41You have to be artistic and really do something a little bit different.
11:44Trust me, this man knows art on a plate.
11:48Anaya, let's go, please.
11:49Chef Ken Oranger and Chef Ramsay will now evaluate
11:52each dish and award up to 10 points each.
11:56Meanwhile, votes are also pouring in from social media.
11:59And those points will be added to each chef's score
12:02at the end of the judging.
12:04Tell us what it is, please.
12:05Chefs, for you today, I have a pan seared filet,
12:07charred candy cane beet, cherry gel, and goat cheese mousse.
12:11Chef, what do you think?
12:12I think it's a beautiful dish.
12:14The cherry gel is a layer of creativity.
12:17Please dig in.
12:22The goat cheese and beets are such a classic combination.
12:24Very tasty dish.
12:25Really good dish.
12:27On a score of 1 to 10, what do you think?
12:28I would have liked to have seen a little seasoning
12:30on the candy cane beets.
12:31They were just kind of put on there as something pretty, which,
12:33again, we want something to go viral,
12:35but a little vinaigrette or something
12:36would have been nice on there.
12:37I would say probably a strong 8.
12:39Thank you, Chef.
12:40I love the goat cheese.
12:41Beautiful.
12:42It's a very strong 8.
12:43Good job.
12:43Well done.
12:44Whoo!
12:45I feel extremely proud to get a 16 out of 20.
12:49I mean, I could have done worse.
12:50Sydney, let's go.
12:52All right, Sydney, please describe your dish to Chef.
12:55Chef, today I have a pan-seared scallop,
12:57a palm puree stuffed squash blossom.
12:59There's some boucheron cheese in there as well.
13:01And also a carrot yuzu.
13:03Love the use of the plate.
13:04Very surprised with the potato puree in the zucchini blossom.
13:07Not something that I've had every day.
13:09Why would you put that in there?
13:11I like the creaminess it adds to it.
13:12Chef, how did that taste?
13:13Tasted very good.
13:14I think I would have loved to have seen a little bit more
13:16of the sauce.
13:17I agree.
13:18Score, please.
13:19I would give this an 8.
13:20Thank you, Chef.
13:21Listen, the cook of the scallop is delicious.
13:22It does need a touch more sauce, a touch more acid.
13:24But it's good.
13:25I'm going to give it a strong 8 as well.
13:26Wow.
13:28Right, up next, Jada from Florida.
13:31Please describe your dish.
13:32So this is peppercorn and salt-crusted rib eye,
13:36Bernays sauce with miso glazed carrots, as well as some
13:39fresh mint and pea puree.
13:41Jada, that is a beautiful dish.
13:43That's stunning.
13:44I mean, that just pops.
13:46Please dig in.
13:48The miso, dynamite, just really beautifully executed dish.
13:51The crust on that rib eye, delicious.
13:53The seasoned beefy and also there's a fragrance to this dish.
13:56It's a really good dish.
13:57Chef, on a scale of 1 to 10.
13:59I would give that a 10.
14:01Thank you, Chef.
14:02Wow.
14:03I think it's a perfect dish.
14:05I would love to see a touch more finishing on the radishes.
14:08Maybe a little quick pickling rather than just thrown on there.
14:11I'm going to give it a strong 9.
14:12Thank you, Chef.
14:14Great job.
14:15Hell yeah, Jada.
14:16That damn Jada.
14:18Jada is literally on fire.
14:19I mean, there is no stopping this girl.
14:21This girl is good.
14:24Right, next up, Lisa.
14:25Let's go from the Golden State of California.
14:28Describe the dish, please.
14:29You have black-caught couscous at the bottom, finger limes and the coriander blossoms.
14:35This, like, jumps out at you.
14:37I just love the presentation.
14:39And what's the sauce around the outside?
14:41It's a pink pineapple barouche.
14:43Pineapple, a lot of times, when people use it to cook, you think the pina colada aroma,
14:49but this doesn't have any of that.
14:50It looks delicious and it tastes delicious as well.
14:53Chef, scores, please, out of 10.
14:55Whew.
14:56Man, I'm not a softie, but I can't imagine anything good.
14:59Anything being better, I would have to say a 10, Chef.
15:01Wow.
15:02Holy .
15:03Here's the thing.
15:04I wish you hadn't put the cream in the couscous, so a little contrast of color on that plate.
15:07Oh, yes, Chef.
15:08Because the couscous looks the same color as the sauce, but it's a very strong nine for me.
15:11It's a great dish.
15:12Well done.
15:13Thank you, Chef.
15:15When it comes to challenges, I've brought up every dish, either getting a point or deserving
15:18a five.
15:19I know I'm the best chef here.
15:21Next up, from the state of Nevada, Ellie, let's go.
15:24Lisa and Jada getting a 10 from Chef Ken and a nine from Chef Ramsay.
15:29Like, God, that's a very intimidating score.
15:31I hope I get that good.
15:33So I have a nice butter-basted halibut, a roasted purple cauliflower, a boucheron whipped
15:39stuffed squash blossom, and a white bean puree.
15:43It's very colorful, very appealing, very pretty dish.
15:46What made you decide to do that crispy prosciutto?
15:49I just wanted it to have that nice salt, but I wanted that natural salt, and that prosciutto
15:53adds that.
15:54Now, see, I don't see in the zucchini blossom.
15:56It would have been nice to have been stuffed a little bit more just to get some of that flavor.
15:59Yeah.
16:00But I would give this a very strong eight.
16:03It's a really good dish.
16:04I don't know if you need the prosciutto, as well as the crispiness of those squash bottles,
16:08because it's sort of a little bit counterintuitive, but it's a very strong eight for me.
16:11Thank you, Chef.
16:12I am just really, really, really hoping that social media responded well to my plating.
16:18So, social media have spoken.
16:21Finishing in fifth place on social media, which gives you another six additional points,
16:28is Sydney.
16:31So you have a total of 22 points.
16:34Makes sense.
16:35I hate social media.
16:36Of course, it hates me, too.
16:38Finishing in fourth place on social media is Ellie.
16:42That gives you seven more points.
16:44In third place on social media is Anaya.
16:48So that means Jada and Lisa, you are tied.
16:53Social media is going to decide the winner.
16:56So let's go straight to first place with 10 points from social media platform.
17:03Fingers, toes, eyes.
17:06Oh, my God.
17:07Please.
17:08With over 40% of the votes, the winner is Lisa.
17:18Well done.
17:19Well done.
17:24I won.
17:25I won.
17:26California.
17:27Well done, all of you.
17:28Join me in thanking this incredible chef for giving up his day to be here.
17:32Thank you so much, Chef.
17:33Thank you, Chefs.
17:34Amazing.
17:36Congratulations, Lisa.
17:37You have just experienced the power and the speed of social media.
17:40Now you're about to enjoy a different type of power and speed,
17:44because I've arranged for you a one-of-a-kind racing experience.
17:48Oh, my God.
17:50So cool.
17:51Well, you're getting to race around this track
17:53with a professional racing team.
17:56Holy .
17:57Once your need for speed has been filled,
17:59I'm sending you to my restaurant,
18:02the amazing Hell's Kitchen restaurant, Foxwood Resort Casino.
18:06This is potentially your home.
18:09Oh, my God.
18:11But what's the point in trying to enjoy this amazing reward
18:14all by yourself?
18:16We have a reservation for two.
18:17Number two.
18:19Now, who would you like to take with you on this reward?
18:23It would be great if Lisa picks me.
18:25I mean, it would only be right, you know,
18:27like the two top people in the competition.
18:29Um, I mean, I'm going to have to take.
18:41Who would you like to take with you on this reward?
18:44Um, I mean, I'm going to have to take.
18:50Ellie, she didn't get to go jet skiing with us,
18:52so I know she's going to enjoy this.
18:54Let's go, bro.
18:54That's a nice idea.
18:55I love that.
18:56You look like you like to ski.
18:57I love that.
18:58You're in for a great day.
18:59One more thing.
19:00There's something very special for the both of you
19:02when you get back to the dorm.
19:04Thank you, Lisa.
19:04Ooh.
19:05Off you go.
19:06Good luck.
19:07Have fun.
19:07Bye, you guys.
19:08Drive carefully, will you please?
19:10We're going to race so much.
19:11You already knew I was going to pick you.
19:13I didn't.
19:13This is your reward.
19:14It's all.
19:15No, wait.
19:15Is it Spiceology?
19:18No.
19:20We get all of this?
19:22This challenge is over.
19:23Let the fun begin.
19:24With this $500 gift card, P.S.
19:26Check out all of our salt and peppercorns
19:29to put on that WhoX clad.
19:30Know the work.
19:31This is absolutely insane.
19:35I am so excited.
19:37I use only Spiceology back home in my kitchen.
19:44I have only you to thank for this.
19:47You're going to be making French fries.
19:51James and Michelle said we need about 100 pounds of those fries.
19:54I'd like them to be hand-cut, blanched,
19:56ready ahead of tonight's service.
19:58Chef Michelle will call you when she's ready.
20:00Yes, Chef.
20:01Head up.
20:02I thought it was a little surprising
20:03that Lisa picked Ellie.
20:05You know, I never thought that Lisa and Ellie
20:06were that close.
20:07And I know that Ellie was on the bottom for this challenge.
20:10I thought she would have chose you.
20:11I thought so, too.
20:16Oh, my gosh.
20:17This car is insane.
20:20Yeah!
20:22It's awesome!
20:24It feels like I'm going 1,000 miles an hour right now.
20:27This is so fun.
20:28Hell, yeah!
20:30Yeah!
20:31Yeah!
20:32OK, that's the clutch.
20:33And when do you push it down?
20:35I've never been racing before.
20:37I'm freaking out looking like...
20:42Lisa, you're going to live.
20:43You're going to live.
20:44Who cares what people say?
20:45You're going to live.
20:46I feel like I was going 100 miles per hour.
20:48But honestly, I probably was going like maybe 40.
20:51Oh, man.
20:53Oh, brother.
20:54You should be on the reward.
20:58I'm going to be a sore loser for you, OK?
21:00Well, it is what it is.
21:01I think you deserve to go on the reward more than anybody else, though.
21:03If you win the reward, you should take whoever you want with you for whatever reason.
21:08She's like, I'm not going to take second place or even third place.
21:10I'm taking the girl who got fourth place.
21:12Hell, yeah!
21:13Lisa and Ellie, y'all better enjoy not being here and surrounded by catty bitches.
21:17Sid, these fries look great.
21:18Thanks, man.
21:19Everything Sidney does looks great.
21:20Almost as great as that play that you did today.
21:21I'd give a lot for some silence in my life.
21:22Somebody come get this bitch.
21:50Wow.
21:51Awesome.
21:52This is amazing.
21:52Look at this, Lisa.
21:54Hell's Kitchen inside of Foxwoods is, oh, my gosh, this place is gorgeous.
21:58This could be one of our homes.
22:00Oh, my God.
22:01I'm already getting chills thinking.
22:03I know.
22:03Envisioning myself here for dinner service tonight.
22:06We're going in not as just a red team.
22:08We're going in as black tech.
22:09It's individual chefs, too.
22:11Everybody definitely tonight is going to be fighting.
22:13Yeah.
22:14Anaya's definitely going to try to have a voice tonight.
22:16Mm-hmm.
22:17You and I already know that she's loud.
22:18But sometimes there's nothing behind that loudness.
22:21Yes.
22:22It's just so much inspiration, too, to know that this could be our brigade one day.
22:25Yeah.
22:25And, you know, I'm ready.
22:27Honestly, I'm ready.
22:30Is there anything I can help you guys with, Lisa, Sydney?
22:33Yeah, you want to jump over here and season some polenta for me?
22:37You haven't worked fish station in a while, huh?
22:38No, haven't worked fish station in a while.
22:41Smoking hot pan for those scallops.
22:42Smoking hot.
22:43Yes, chef.
22:44Brinio.
22:45See, chef.
22:46Open Hell's Kitchen, please.
22:47Subito.
22:47Let's go.
22:48Anticipation fills the air as the first black jacket service gets underway.
22:58Wow, all those black jackets.
23:01And the final five must now cook for the entire dining room.
23:05Cheers to black jacket that year.
23:07Guests are already placing their orders.
23:10Crispy skin salmon.
23:11I have the pan-seared scallops.
23:13I'll do the bone-in chicken breakfast.
23:14And making his return to see the black jackets in action.
23:18That's me, yeah.
23:20Is WWE Triple Crown Champion Big E.
23:23Good to see you, sir.
23:24Welcome back.
23:25Yes, sir.
23:25Thank you, chef.
23:26We've missed you.
23:26No red team, no blue team, but this is the black jacket team, yes?
23:31Yes, chef.
23:32Make it count, ladies.
23:33Four covers.
23:34There were 23.
23:35Two scallops, two carbonara.
23:36Yes, chef.
23:36Yes, chef.
23:37Yes, chef.
23:37I have about four minutes on two carbs, two scallops.
23:40Heard.
23:41There is an immense pressure on us tonight going into this first black jacket service.
23:46We have to be on our A game.
23:48Sydney, how are you looking on those two scallops and two carbs?
23:5045 seconds.
23:5145, perfect.
23:53There should be no communication errors tonight.
23:56Little to no mistakes on the food.
23:59Sydney, I need like another 45 seconds.
24:0245 seconds.
24:03Heard.
24:03Let me know if you need help, sir.
24:05Sydney.
24:06Yes, chef.
24:06Open up.
24:06She's there to help you.
24:07Yes, chef.
24:08The station tonight, it's definitely the hardest station, usually manned by two people.
24:13Go, Ellie.
24:13You push it, Ellie.
24:14Push it.
24:15Drive. Let's go.
24:16All right, Sydney, can we walk?
24:18Give me 20 seconds.
24:1920 seconds.
24:20Heard.
24:21I'm a black jacket now.
24:22I can't send anything other than perfection up to the pass.
24:26Walking now.
24:27Far.
24:29Ellie, nicely cooked.
24:31Yes, chef.
24:31Lisa, can you take my scallops up?
24:33Scallops are up.
24:34Yes, sir.
24:35Nice and cooked, Sydney.
24:39Let's go.
24:40With the first table of appetizers going out.
24:43This is amazing.
24:45All's in your mouth.
24:46Oh, man.
24:47Chef Ramsay looks to keep the momentum going with a table four.
24:50Make your wish foundation.
24:51Four covers, table three.
24:52Very special table.
24:53Yes, chef.
24:54Two scallops, two carbonara.
24:55Yes, chef.
24:55Let's go.
24:56Two carbonara, two scallops.
24:58Yes, chef.
24:58Two carbonara, two scallops.
25:00I'm going to do scallop salad.
25:01Yep.
25:02You just let me know how long you're out on that.
25:04Jada is being very quiet.
25:06Her communication is more so just like with me.
25:09Get in the zone, Jada.
25:10Let's go.
25:11It's happening how I remember.
25:13Jada does not have the strongest, loudest voice in a kitchen.
25:16Vinny, how far out are you on two scallops?
25:18Two scallops are down.
25:20I need 90 seconds.
25:21All right, 90 seconds.
25:23And I'm trying as hard as I can, but it's not anything I can do about.
25:27Sydney is a really strong chef, but when she gets flustered, cussing under her breath,
25:33you.
25:34If you want to be head chef, you can't get pissed off when you're in the weeds.
25:38Sydney, can you walk scallops?
25:39No, I need 45 seconds for scallops at least.
25:42It gets so chaotic.
25:44Everyone's screaming at me at the same time.
25:47Vinny, how far out are you on two scallops?
25:48Sydney, can I walk in 30?
25:50You want me to jump on here?
25:51Scallops, Sydney, talk.
25:54Whoa, whoa, whoa.
25:55Whoa.
25:57Oh, wow.
26:04It's 40 minutes into the first black jacket dinner service.
26:07Sydney, how far out are you on two scallops?
26:09And North Carolina's Sydney on fish station.
26:12Sydney, can I walk in 30?
26:14You want me to jump on here?
26:15Scallops, Sydney, talk.
26:16Is struggling to keep up.
26:19Whoa, whoa, whoa.
26:21You OK, mama?
26:21Yeah, it's pan just fell out of nowhere.
26:24A sauté pan I didn't even touch.
26:27Whoa, whoa, whoa.
26:28I mean, it's like a ghost just tipped it over and then knocked all my shit over for no reason
26:32at all.
26:33All right, Sydney, I'm going to walk two cars.
26:35And I'm ready for you to walk scallops.
26:36Good, I'm walking scallops.
26:38Chef.
26:39Ladies, come here.
26:43Yes, chef.
26:44I've got five scallops here, four scallops there.
26:46I've got nine scallops.
26:47Where's the other scallop?
26:48Sydney.
26:49Yeah.
26:49Sydney.
26:49Yes, I understand.
26:50Hello, anybody?
26:51OK, sure.
26:53I forgot a scallop.
26:54And it's Make-A-Wish.
26:55Come on, guys.
26:56Yes, chef.
26:56It's Black Jackets.
26:58You have to bounce back or you are going home.
27:02Let's go, John, please.
27:03The scallops, go.
27:04As Sydney keeps it together on the fish station.
27:07Walking lobster, walking scallop, now.
27:09Appetizers continue to flow from the Black Jacket Brigade.
27:13Oh, my gosh, that's delicious.
27:15So rum.
27:17It's purple, good.
27:18And Chef Ramsay goes full steam ahead into entrees.
27:22On order four covers, table four.
27:24Entree to some and two lamb.
27:25Yes, chef.
27:26Let's go.
27:26I need five minutes on two lamb.
27:28Five minutes, let's make it six.
27:29Let's go.
27:30All right, six minutes.
27:31Tonight, I am on meat.
27:33The key to crushing meat station is staying prepared.
27:36How long on your two salmon?
27:38I need two minutes on the two salmon.
27:40Two minutes.
27:41We all got black jackets.
27:42I was the last to get my black jacket,
27:44but there's a reason I'm wearing it, right?
27:47I'm ready.
27:48Walking, two lamb, two salmon.
27:50Right behind, right behind.
27:51All right, no.
27:56Anaya.
27:56Yes, chef.
27:57Come on.
27:58You're in charge.
27:58Thin is lamb first.
27:59That's raw.
28:00Let's go.
28:00Yes, chef.
28:00Hurry up.
28:02She's the first person to say,
28:04sink or swim, get your together, be, chef.
28:07Right, lamb, now, please.
28:08Yes, chef.
28:09Walking lamb.
28:11Right behind the top.
28:12What's going on?
28:13Are you cracking under pressure a little bit there, chef?
28:15Get it right now, yes?
28:17Yes, chef.
28:17Absolutely, chef.
28:18Watch your temperature, Anaya.
28:20Yes, chef.
28:20I know we're moving fast, but not a race.
28:22Watch your temperature, yes?
28:23Yes, chef.
28:24With entrees hitting tables.
28:26Here you are.
28:27This is the lamb for you.
28:28And diners in heaven.
28:30It's really good.
28:31Chef Ramsay is expecting the chefs
28:33to maintain their focus for the next VIP ticket.
28:36An order.
28:37Big E, yes?
28:38Yes, chef.
28:38Yes, chef.
28:39Entree, one halibut, one New York strip.
28:41Let's do a Wellington there as well.
28:42Yes, chef.
28:44Yes, chef.
28:44Extra carbs, extra calories for Big E.
28:48Drive, Anaya, drive.
28:50Yes, chef.
28:50Two minutes.
28:51Two minutes.
28:52Two minutes, heard.
28:53Seeing the way they work together
28:55under the high pressure is very, very cool.
28:58Now you've got to communicate.
28:59You've got to talk.
29:00Everyone's on the same page,
29:01because if not, it all falls apart.
29:02Right.
29:03What a life.
29:04How long, Anaya?
29:05We're a minute out from walking the VIP table.
29:07We're a minute out on the VIP, heard.
29:10I'm filming it out on that garnish for the strip.
29:12The fries need more color.
29:14Walking.
29:15No, garnish first.
29:17Nope, garnish first.
29:18I told you guys I needed another minute.
29:20You guys are not going to leave.
29:20Just talk to each other.
29:21Let's go.
29:22Yes, chef.
29:24Don't stand there and stare, Anaya.
29:25Let's go.
29:26Yes, chef.
29:27Anaya would like to think that this is her kitchen,
29:30and we're all just cooking in it.
29:31Come on, mama.
29:32Walk fries.
29:32Garnish is walking.
29:34But, honey, that is not truth.
29:37This is Chef Ramsay's kitchen.
29:39Let's go, Anaya.
29:39Ready to walk?
29:40You guys know now.
29:41I'm not going to take it, right?
29:42Yes, chef.
29:42I'm not going to take it.
29:43You guys know the score.
29:44Walking hot behind you.
29:45Hot.
29:45Drive it.
29:46Yes, chef.
29:47All right, chef.
29:48Right here.
29:51Ladies.
29:51Ladies, come here.
29:53I've got a beautiful caramelization on that side,
29:55and now I'm scorched.
29:56And I know that's not you.
29:57No, chef.
29:58Get me another one.
29:59Let's go.
30:00Yes, chef.
30:01Maybe she's just blurting out times,
30:04and she doesn't even know if she's cooking her proteins
30:06properly.
30:08Strip up in 90 seconds, chef.
30:10Heard.
30:11Send that, and the other one comes halfway through, yes?
30:14New strips coming.
30:15I can't believe this .
30:17I think you must know somebody in the kitchen,
30:19because he sent you a little, uh, a little beef wellington
30:23as well to share, OK?
30:24Hey, it's for Big E.
30:26Yes, chef, absolutely.
30:27VIP, right?
30:27Yes, chef.
30:28Of all the tables in Hell's Kitchen,
30:31you don't want to up.
30:32It's the VIP table.
30:34And also, it's Big E. What are you doing, Anaya?
30:37Feed the man.
30:38Let's go, please, Anaya.
30:39Walking strip.
30:41Right behind.
30:43Strip, chef.
30:47Chef's table, yes?
30:48Let's go.
30:49This is the New York food.
30:51That looks incredible.
30:52Sorry for the wait.
30:53Enjoy.
30:54Big E finally gets a heaping dose
30:56of protein and calories.
30:58The part of the meal where the sweat just cascades.
31:01That means the food is good.
31:02And the black jackets are hitting their stride.
31:04Everybody ready?
31:05Yes, chef.
31:06Walking strip, walking two salmon.
31:08Anaya nicely cooked.
31:09Salmon beautifully cooked, Sydney.
31:11Thank you, chef.
31:12As the finish line draws near, and all that
31:14remains is the last table, ladies, yes?
31:17Yes, chef.
31:18Yes, chef.
31:19Two halibut, two chicken, yes?
31:20Yes, chef.
31:21Let's go.
31:22How long on two chicken, two Hallie?
31:24I need five minutes, two chicken, two Hallie.
31:25Five minutes.
31:26As I'm counting down on the ticket with chicken,
31:30I keep noticing that the chicken is not ready yet.
31:34Chickens are a little under, and I'm not sending them up raw.
31:36I need five minutes.
31:37Five minutes on chicken?
31:37Five minutes.
31:38Walking garnish in three.
31:39I will be damned if I send up raw chicken.
31:42How long, please, Anaya?
31:43Five minutes, chef.
31:44Self, I'll take it, but why?
31:47Chef, the chicken is not ready, and I don't want to send it up raw.
31:50Ah, it does feel a little bit like the WWE in here.
31:52The intensity is rising.
31:54Anaya Station definitely has more problems than we're used to,
31:59which is so disappointing to see,
32:00because I know Anaya can cook meat.
32:02Final table, come on, let's go.
32:04Walk that chicken, walk that chicken for me.
32:06When you take me up to Chef Ramsay,
32:10you kind of stand clenching your butt cheeks,
32:12just waiting to see.
32:14Please, God, be cooked, oh my god.
32:17Oh my god.
32:22Anaya!
32:30It's two hours into the Black Jacket Brigade's first service.
32:34Walk that chicken, walk that chicken for me.
32:36And with only one table remaining to be served.
32:39Please, God, be cooked, oh my god.
32:41Delaware's Anaya is praying that her chicken won't
32:44have Chef Ramsay calling foul.
32:48Anaya!
32:49Yes, Chef.
32:50Nicely cooked.
32:51Thank you, Chef.
32:52John, service, please.
32:53Aw.
32:54It's good.
32:55Melts in my mouth.
32:56Delicious.
32:57I can see why there's the Black Jackets.
32:59This is an amazing meal.
33:00Yeah.
33:01Look at me, all of you.
33:02Yes, Chef.
33:03Well done.
33:04Thank you, Chef.
33:05Finish the desserts, please.
33:06Yes, Chef.
33:07I saw.
33:08It was just, like, very chaotic.
33:09Can't get like that.
33:10Not that I was in doubt that we have the best five.
33:14Tonight, reaffirmed.
33:15But the competition must continue.
33:16So I'd like you, the first five, to head back to the dorm and come back to me with two nominees
33:22for elimination.
33:23Is that clear?
33:24Yes, Chef.
33:25Get out of here.
33:26Well done.
33:27I want to hear what you guys have to say.
33:32So yeah, I mean, it's going to be tough because we're all totally different.
33:34It's going to be tough.
33:35It's going to be tough.
33:36All right.
33:37It's going to be tough.
33:38Well done.
33:39Yes, Chef.
33:40All right.
33:41Oh, my God.
33:43Yes, Chef.
33:44I'm sorry.
33:45Oh, my God.
33:46Well done, I'm sorry.
33:47I'm sorry.
33:48I'm sorry.
33:49I'm sorry.
33:50I'm sorry.
33:51I'm sorry.
33:52I'm sorry.
33:53I'm sorry, but I'm sorry.
33:54It's gonna be tough because we're all strong.
33:55I mean, there's a reason why we're all sitting in this room.
33:57I'm just gonna say it right now.
33:58Jada really should not be considered.
34:00You're absolutely strong.
34:02I mean, I don't think it's even up for discussion.
34:05I feel like at least that I've been like rock star.
34:07I feel like I've been killing it since day one until now.
34:10I have a couple of flaws.
34:11I'm not perfect,
34:12but I know I'm one of the strongest chefs here.
34:13I agree with that.
34:15How about this?
34:16Since we're all in a mutual agreeance
34:18that was not gonna be for Jada or Lisa,
34:21how about you guys put in your vote?
34:24All right, Jada and Lisa, it's up to you.
34:26This is hard to put up too.
34:27I always bounce back.
34:29Maybe that will ease up your decision.
34:31I think overall in dinner services, I've been very strong.
34:35I have had probably the least amount of like mistakes.
34:38I feel like I've been pretty strong as well.
34:40Most services, I haven't had any issues.
34:42Tonight, I had a couple of issues.
34:44Sydney, you've been really, really strong
34:47throughout the competition,
34:48but there has been just little things that always happen,
34:50but I'm gonna have to put up Syd.
34:52And I am, you're strong.
34:56But if we wanna relate off of what happened tonight.
34:58I get it.
34:59I was overwhelmed with me.
35:01But I just feel like as a whole, like Ellie,
35:04you've had multiple mess ups and services.
35:06Like, no, I like, I'm genuinely curious.
35:09Like what, what have I had sent back?
35:12What?
35:12I'm sorry, I'm trying to, whew.
35:17Because there's none.
35:18Just trying to, just trying to give myself a second here,
35:21because I don't like the way you're talking to me.
35:26I wanted to put Aniyah up tonight.
35:27Jada, you have your two?
35:29I really don't.
35:30I just need some time, I'm sorry.
35:31Do you wanna talk about it?
35:32Yeah.
35:32Do you feel comfortable if we talk about it real quick?
35:33Yeah, because maybe you can...
35:35Give you an idea?
35:35Yeah.
35:36Aniyah can't own up to, you know, her mistakes.
35:39But what I've seen is that the girls are intimidated
35:41with Aniyah.
35:42Sydney, for sure.
35:44And I'm always telling Sydney, hey, calm down.
35:45Hey, calm down.
35:46So automatically, Sydney.
35:48We gotta choose either Ellie or Aniyah.
35:49And I know Ellie does great during services, though.
35:52She does.
35:52She doesn't get yelled at.
35:54She's asking questions.
35:55She's opening her mouth.
35:56She's not saying other under her breath.
35:57She's not, you know, making fun of nobody.
35:59Ellie has not had no problems
36:01throughout this whole competition.
36:02I'm nothing against Aniyah,
36:04but Aniyah has issues with people.
36:05I haven't been on the red team in a little bit,
36:07so I'm kind of having to rely
36:09on somebody else's witness statement.
36:11I don't honestly know who should be put up tonight.
36:15She won't listen.
36:16She's gonna get all loud.
36:17She's gonna blah, blah, blah, blah.
36:19It's her way or no way.
36:21You can't be like that.
36:22You cannot.
36:26I don't know why we couldn't talk about it in here.
36:28It's okay.
36:29Just let them do their thing.
36:30I think we gotta come up with this soon, though.
36:32And Ellie's driving, and she's impressing me
36:35that I cannot send her home.
36:37I honestly feel that she's too afraid to put up Aniyah,
36:40because her and Aniyah are friends.
36:42Aniyah and Sydney need to go up.
36:51I've been waiting.
36:55First five, have you reached a consensus?
37:00Sydney, black jacket teams, first nominee, and why, please?
37:05Chef, I don't know what the consensus was, chef.
37:10I'm sorry.
37:11Is there a consensus?
37:12There was no consensus, chef.
37:13I, I, if there's a consensus, I'm not aware of it.
37:16Ellie, you're shaking your head.
37:17Aniyah, you're shaking your head.
37:18There's no consensus?
37:20No, chef.
37:21We hadn't come to a decision yet.
37:22No, we haven't.
37:23No, we haven't.
37:24Do me a favor.
37:25All of you, off into the back of the red kitchen,
37:27and have a chat.
37:28Hurry up.
37:29Yes, chef.
37:30Oh, my god.
37:31Holy crap.
37:32I just didn't know what you guys decided,
37:33so I couldn't speak on that.
37:35Straya, I picked Sidney, and then, you know, Aniyah.
37:39So that's who we're putting up tonight.
37:40Aniyah?
37:41OK.
37:41All right, let's go.
37:42In the dorms, Jada was just afraid to vote for Aniyah.
37:46That is a first.
37:47I do not know if the moniel.
38:01to vote for Aniyah.
38:03That is a first.
38:05I do not think that she is leadership quality.
38:07This will make you look bad.
38:09Right, Sydney, black jacket teams, first nominee and why?
38:13First nominee tonight is me, Chef.
38:15The team feels I could have done a better job
38:18at communicating.
38:19I'm confused.
38:20Elisa, elaborate why.
38:22She gets overwhelmed.
38:23She starts blurting out words.
38:25She's throwing pants.
38:26She starts blurring out words and throws pants.
38:31Was that tonight?
38:32It happened a little bit tonight, Chef.
38:35Sydney, is that correct?
38:36I've never thrown a pan in this kitchen, Chef.
38:38I will speak on that, absolutely.
38:40I've never thrown a pan in this kitchen, not even once.
38:45Whoa, whoa, whoa.
38:47Sydney, second nominee and why?
38:49Second nominee tonight, Chef, was Aniyah.
38:51Tonight, Aniyah did have some miscooks.
38:53And I think the team believes that she's also
38:55had some mishaps on challenges as well, just like me.
38:59Sydney, Aniyah, step forward, please.
39:01Yes.
39:01Sydney, why do you deserve to stay in Hell's Kitchen?
39:06I think that I did very well tonight on the fish station,
39:09which I, in my opinion, was the hardest station
39:11of dinner service tonight.
39:13I fight.
39:13I do not give up.
39:15I bounce back.
39:16Aniyah.
39:17Yes, Chef.
39:18Tell me why you should stay in Hell's Kitchen.
39:19I should stay in Hell's Kitchen because I'm definitely
39:21not the weakest chef here.
39:22I've shown through and through.
39:24I made very minimal mistakes.
39:26Tonight was definitely rocky for me.
39:27I admit that.
39:28And I guarantee you it's never going to happen again.
39:31You've seen my best, Chef.
39:32And I'm willing to give you that going forward.
39:34This is, without question, the most difficult decision
39:38I've had to make.
39:39And it's obvious how much you both want this.
39:42My decision is, Sydney, get back in line.
39:54Thank you, Chef.
39:57Aniyah.
39:58Yes, Chef.
39:59You have been a fierce competitor in this competition.
40:01But there were too many mistakes tonight.
40:05Please give me your jacket.
40:08Head up high.
40:09Yes, Chef.
40:12It's been a pleasure.
40:13Best of luck.
40:18Tonight doesn't define me.
40:20I want everybody to look at the rest of this competition
40:22and see how strong I've been.
40:23I'm from the East Coast, so of course,
40:24I had to do a crab cake.
40:26That's a very strong four.
40:27Well done.
40:27Thank you, Chef.
40:28Really good job.
40:29I fought with everything I had, so I definitely
40:31think that's hard enough.
40:32The winner of the red team's punishment pass is Aniyah.
40:37Congratulations.
40:38Oh my gosh.
40:40Blame, blame it!
40:42I mean, I kind of get a little discouraged
40:43when things don't go my way.
40:46Starting to get a little pissed off.
40:47I am a strong personality.
40:48Some people get it, some people don't.
40:50I made it to black jackets.
40:51I definitely don't think I let my state down.
40:53There's only one black jacket left.
40:55My decision is Aniyah.
40:57Congratulations.
40:58I mean, I consider myself the strongest always.
41:06Even right now, standing here, I consider myself the strongest.
41:10By the way, Sydney.
41:11Yes, Chef.
41:12Hands down, the most difficult station tonight
41:16was handled by you.
41:17Thank you, Chef.
41:18Understand that.
41:20You should be proud of yourself.
41:21Thank you, Chef. I am.
41:23Good night.
41:24Good night, Chef.
41:25Holy does it feel so good.
41:28That Chef is recognizing me right now.
41:31But I can physically feel the anger welling up inside of me.
41:36Between the four girls that are left now,
41:38I feel that I am the best Chef here
41:39and that I am going to take it home.
41:41I'm going to win this.
41:42To become friends with people,
41:43but at the end of the day, I don't want to be seen
41:45as somebody that's going to be so blinded by that.
41:48Obviously, Aniyah and I were very close
41:50this entire competition, and now she's gone just like that.
41:54It sucks, you know?
41:55I think everybody kind of had it out for her.
41:57Maybe in some sort of messed up way,
41:58it might help me focus even more.
42:00I kind of just have myself to focus on from this point on.
42:04Wow.
42:05Delaware might be known as the first state,
42:08but unfortunately, after tonight's service,
42:10Aniyah will be known as fifth place.
42:13Next time on Hell's Kitchen, Battle of the States.
42:21Lisa, be for real.
42:23Will tensions between Sidney and Lisa
42:26I said, come on.
42:27Uh-uh.
42:28Reach a boiling point.
42:30I am now head bitch.
42:32And when the chefs are tasked with buying ingredients.
42:36Thanks.
42:37Thanks.
42:38Will they forget what's on the menu?
42:40Five shrimp?
42:41Nothing about this makes any sense to me whatsoever.
42:44Leading to the most confusing dinner service of the year.
42:48Two halie, two shrimp.
42:49Wait, no.
42:50Two halie, two chicken.
42:51Two halie, two chicken.
42:52Two halie, two chicken.
42:53Two halie, two chicken.
42:54On the next highly charged episode.
42:57I just want the lobster.
42:58Lisa, what the are you doing?
43:00You're definitely walking a minute earlier
43:02than our actual time.
43:03Of Hell's Kitchen.
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